Did you know that cooking a 1-inch thick filet mignon sous vide takes just 1 hour? It ensures a steak that’s evenly cooked and tender. Sous vide cooking uses precise temperatures, from 120°F for rare to 165°F for well done.
Sous vide filet mignon is perfect for those who want restaurant-quality steak at home. It’s a method that guarantees consistent, juicy results. I’ll show you how to make a steak that’s both tender and delicious, impressing everyone who tries it.
What is Sous Vide Cooking?
Learning about Sous Vide is key to getting good at it. “Sous vide” means “under vacuum” in French. It’s a way to cook food sealed in a bag at a set temperature in water.
This method cooks food evenly, avoiding overcooking. It’s a favorite in fancy restaurants but now, home cooks can use it too. Thanks to easier-to-use tools like immersion circulators.
One big plus of sous vide for filet mignon is its accuracy. Sealing and cooking in water keeps juices and flavors in. This makes the meat tender and juicy.
Filet mignon needs careful seasoning because it’s lean. The best cooking temperature is 130°F for medium-rare. Cooking times range from 45 minutes to 4 hours, ensuring a perfect steak.
Sous vide is also very safe. Cooking at 130°F kills harmful bacteria. It’s great for meal prep too, keeping food safe for weeks when stored cold.
In short, sous vide is about precision in cooking. It ensures your meals are always perfect and delicious.
Choosing the Right Filet Mignon
Choosing the right filet mignon is key to perfect sous vide cooking. It’s about finding cuts that are tender and flavorful. Look for steaks with a good balance of marbling. Marbling is the fat in the meat that makes it juicy and flavorful.
Here are some important things to think about when picking your filet mignon:
- Marbling: Choose filet mignon with a moderate amount of marbling. This fat adds flavor and juiciness when cooked.
- Thickness: For sous vide, filet mignon should be 1 to 1 ½ inches thick. Thicker steaks may need longer cooking times, up to 4 hours.
- Color: Good filet mignon is bright red. Avoid pale or gray cuts, as they might not be fresh.
The table below shows what to look for in a steak:
| Aspect | Recommendation |
|---|---|
| Marbling | Moderate for enhanced flavor and juiciness |
| Thickness | 1 to 1 ½ inches; adjust cooking time for thicker cuts |
| Color | Bright, vibrant red; avoid pale or gray cuts |
By focusing on these details, you can pick the best filet mignon for sous vide cooking. The right cut is essential for a delicious dish.
Preparing Your Sous Vide Setup
Getting your sous vide setup right is key for perfect filet mignon. You’ll need a sous vide circulator and a container, like a big pot. This is the basic equipment needed.
A vacuum sealer is a must-have. It removes air from the bag, ensuring your filet mignon cooks evenly. This is what makes your steak tender and juicy.
If you don’t have a vacuum sealer, the water displacement method works too. Place your seasoned filet mignon in a zip-top bag. Then, slowly lower it into a container of water. The water pressure pushes out the air, and you seal it just above the water line. It’s a good alternative for even cooking.
Having the right equipment and paying attention to detail is important. It helps you avoid guesswork and keep precise temperatures. This is a big plus of sous vide cooking. By following these steps, you’ll be on your way to a delicious sous vide filet mignon.
Cooking Times and Temperatures for Perfect Results
Knowing the temperature ranges for different doneness levels is key to making great sous vide filet mignon. Sous vide’s precision lets you get the exact texture and doneness you want. This removes the guesswork from cooking.
Each doneness level can be adjusted by changing the sous vide temperature and time. This is important, depending on how thick your filet mignon is. Here’s a detailed breakdown:
| Doneness Level | Temperature (°F) | Cooking Time (1-inch thickness) | Cooking Time (1½-inch thickness) |
|---|---|---|---|
| Rare | 122°F | 45 minutes | 1–2 hours |
| Medium-Rare | 129°F | 45 minutes | 1–2 hours |
| Medium | 135°F | 45 minutes | 1–2 hours |
| Medium-Well | 145°F | 45 minutes | 1–2 hours |
| Well-Done | 149°F | 45 minutes | 1–2 hours |
For the best results, filet mignon steaks should be 1½ to 2 inches thick. This ensures they cook evenly and stay juicy. For example, rare filet mignon cooks best at 122°F. Well-done filet mignon cooks best at up to 149°F. Adjust cooking time based on steak thickness for your desired doneness.
Now, you know how to use sous vide temperatures to make perfect filet mignon. You’ll get tender, juicy results every time.
How to Perfectly Sear Your Sous Vide Filet Mignon
After cooking your filet mignon sous vide, it’s time to add a delicious crust. Searing in a cast iron skillet boosts the steak’s flavor and texture. Here’s how to get that perfect sear.
Start by drying your filet mignon with paper towels. Any moisture can ruin the sear. Heat your cast iron skillet to a smoky hot temperature, about 450°F to 500°F.
Then, add two tablespoons of ghee to the skillet. Ghee’s high smoke point is great for searing. Place the steak in the skillet and use a grill press for even cooking. Sear each side for 30 seconds, flipping as needed for a total of 1 minute.
Also, baste the steak with butter while searing. This adds rich flavor to the crust. The sous vide method cooks the inside evenly, while searing creates a crispy crust. Follow these steps to elevate your sous vide filet mignon.
The secret to searing is high heat and a dry steak surface. This method, with a cast iron skillet, will give you a perfect crust that matches the tender inside of your sous vide filet mignon.
Serving and Pairing Suggestions
When serving sous vide filet mignon, the right seasoning and garnishes are key. Start with coarse sea salt and black pepper to boost the steak’s flavor. For a fragrant twist, add fresh rosemary or thyme. A spoonful of garlic herb butter can also enrich each bite.
Choosing the right sides is also important. Classic options include garlic mashed potatoes or roasted asparagus. For something new, try a quinoa salad with citrus vinaigrette or a cauliflower gratin.
In summary, the right seasoning, garnishes, and sides can make your meal unforgettable. They showcase the tender, juicy perfection of sous vide filet mignon.
Conclusion
Mastering sous vide is a journey of detail. Start with high-quality filet mignon, like Capital Farms, and learn sous vide cooking. This way, you can make gourmet steak at home, just like in fancy restaurants. Sous vide lets you control the doneness, from rare to well-done, perfectly.
This guide covered the basics: choosing the right cut, setting up your gear, and cooking times. With sous vide, a 6-ounce tenderloin is easy to cook. You can adjust cooking times to fit your schedule, keeping your meal perfect.
Sous vide filet mignon is also healthy. Each serving has 420 calories, 33 grams of protein, and 30 grams of fat. It’s a tasty and nutritious choice. Follow this guide to cook a perfect filet mignon, enjoy it with your favorite sides, and feel proud of your home-cooked steak.
FAQ – Sous Vide Filet Mignon
What is sous vide cooking?
Sous vide means “under vacuum” in French. It’s a cooking method where you seal food in a bag and cook it in a water bath at a precise temperature. This ensures perfect doneness and enhances flavor and texture, making it ideal for delicate cuts like filet mignon.
How do I choose the right filet mignon for sous vide cooking?
Look for filet mignon with good marbling for flavor and tenderness. Thicker steaks (at least 1.5 inches) work best for sous vide cooking.
What equipment do I need for sous vide cooking?
You’ll need a sous vide circulator and a container. A vacuum sealer is ideal for sealing the bag, but a zip-top bag using the water displacement method also works.
What are the precise temperatures and cooking times for different levels of doneness?
Sous vide allows precise temperature control. For rare, cook at 120°F, for medium-rare 130°F, for medium 140°F, for medium-well 150°F, and for well-done 160°F. Cooking times vary based on thickness.
How do I properly sear a sous vide filet mignon?
After sous vide, pat the steak dry and sear it in a hot skillet with oil. Use high heat and sear each side for 30-60 seconds to develop a crust. Basting with butter and herbs enhances the flavor.
How should I season and serve sous vide filet mignon?
Season with kosher salt and pepper before sealing. After searing, add garnishes like fresh herbs, garlic butter, or a sauce. Serve with your favorite side dishes and wine.
Can I use the water displacement method instead of a vacuum sealer?
Yes, you can use the water displacement method. Place food in a zip-top bag, then slowly lower it into the water bath to remove air before sealing.
Sous Vide Filet Mignon
Ingredients
- 1 filet mignon 1 to 1½ inches thick
- Salt and pepper for seasoning
- Ghee or butter for searing
- Fresh rosemary or thyme optional
- Garlic herb butter optional
Instructions
- Preheat the sous vide circulator to your desired temperature (e.g., 130°F for medium-rare).
- Season the filet mignon with salt and pepper.
- Seal the steak in a vacuum bag, or use the water displacement method to remove air from a zip-top bag.
- Submerge the bag into the preheated water bath. Cook for 45 minutes to 4 hours, depending on the steak’s thickness and your desired doneness.
- After sous vide cooking, remove the steak from the bag and dry it with paper towels.
- Heat a cast iron skillet over high heat (450°F to 500°F).
- Add ghee or butter to the skillet and sear the steak for 30 seconds on each side.
- Baste with butter during searing for added flavor.
- Optionally, garnish with fresh rosemary, thyme, or garlic herb butter.
- Serve and enjoy!
Notes
- Sous vide cooking offers precision, allowing you to cook the steak to your desired doneness (from rare at 122°F to well-done at 149°F).
- The sous vide method ensures tender, juicy results every time, even for lean cuts like filet mignon.
- If you don’t have a vacuum sealer, use the water displacement method to seal the bag with a zip-top bag.
- For a perfect sear, use high heat and a dry steak surface.
- Filet mignon can be paired with sides like garlic mashed potatoes, roasted asparagus, quinoa salad, or cauliflower gratin.
- Wine pairings such as Cabernet Sauvignon or Chateau Musar Red Blend complement the richness of the steak.
